To make filling: In a skillet, brown beef and pork, breaking the meat up well. Set aside. In a medium pot, make a peanut butter-colored roux with the oil and flour. Add onions, stirring for several minutes and then add garlic, stirring for another minute. Remove from heat and add meat and remaining ingredients; mix well and set aside. To make crust: Flour a large cutting board. In a mixer, cream shortening. Add eggs one at a time, mix and blend in milk. Add flour and mix on high until just blended. Mixture should cling together. Place on floured board and form into a smooth ball. Do not over-handle the dough or it will become tough. Place in a large sealable bag and refrigerate for at least 30 minutes. When ready to fry the pies, heat enough oil to deep cover two or three at a time, or use a deep fryer, heating oil to 350 degrees. On the floured board, cut the ball of dough into six equal pieces. Roll out one piece at a time the size of a saucer _ 6 or 7 inches around and about 1/8-inch thick. An easy way to do this is to place a saucer on the rolled-out dough and cut the pastry with a knife. Use scraps for one or two more. To form the pastries, place one-third cup of the filling on one side of the pastry circle, leaving a 1/2-inch rim. With your finger, brush the egg white around the entire rim of the pastry. Fold over and press the edges together with a fork. Drop pastries, two or three at a time, into hot oil and fry, turning occasionally, until golden brown _ about 5 minutes. Drain on paper towels and continue frying until all are done. Serve hot.